Stick to certified-organic birds, or look out for these misleading labels on nonorganic turkeys.

They're going to inject us with what?

RODALE NEWS, EMMAUS, PA—For those who've already bought their Thanksgiving turkeys, this weekend is the best time to pull them out of the freezer to start defrosting in the fridge. Those of you who have yet to buy the bird, however, will want to spend a few extra minutes at the store scanning the wrappers before picking your poultry. There are lots of labels for food products used by marketers these days, some of which could raise your blood pressure and some that mean nothing at all.

Here are three labels for turkeys you'll want to watch out for when turkey-shopping:

#1: "Enhanced," "moisture-enhanced," "self-basting," or "marinated in natural broth solution." Turkeys that are "enhanced" or "self-basting" have been injected with a solution of water mixed with potassium and phosphorus that keep the meat juicy while cooking but could have an adverse affect on your blood pressure. A recent study of these products found that the levels of potassium found in some "enhanced" meats were so high, they could trigger a life-threatening condition called hyperkalemia in people with kidney disease. Also, because potassium and phosphorous are essentially salts, they can raise blood pressure. These turkeys can have sodium contents ranging anywhere from 210 milligrams (mg) of sodium to 710 mg; a standard nonenhanced bird has about 75 mg. All that sodium can find its way into your gravy, too, if you use the pan drippings to make it. A quarter cup of gravy made with sodium-laden turkey drippings can add another 200 mg of salt to your supper, according to Bonnie Brost, a registered dietician at the St. Mary's Duluth Clinic Heart Center in Minnesota.